20 large tiger prawns (peeled and cleaned)

1/2 cup red ancho chili jam

1 tsp. red crushed chili peppers

1/2 cup soy sauce

3 tbs. olive oil

1/4 cup Shiraz wine

2 cloves garlic finely chopped

1/4 cup fresh chopped cilantro

Preparation:

In large bowl, combine jam, chili peppers, soy sauce, olive oil, wine and garlic.

In sautee pan bring to simmer, toss in prawns for 5 minutes over medium heat, cook each side evenly, remove from heat.  Transfer to serving platter and garnish with fresh cilantro.  Great over steamed jasmine rice.

Serves 4

Contributed by Teresa Murphy